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Home » Meat » Affettati » Mortadella » Mortadella Trequandina

Mortadella Trequandina

Mortadella Trequandina is a version of mortadella made in Trequanda, Sienna.

It is made from pork shoulder meat finely minced, about 4 parts meat to 1 part of fat. The meat is seasoned with salt and pepper. Nitrates and ascorbic acid are added as well.

The mixture is packed into a cow’s intestine casing. The sausages are then let dry in a warm, humid room for 8 days, then aged in cellars for 4 to 5 months (depending on size.)

After this, it is ready to be sold on.

The final product weight is between 2 ½ and 3 ⅓ pounds (1 and 1 ½ kilos.)

Sources

Mortadella trequandina. Retrieved November 2006 from http://www.ilmaiale.it/prodotti/toscana/toscana_04.htm

Other names

Italian: Mortadella Trequandina

This page first published: May 1, 2006 · Updated: Jun 12, 2018.

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